In a non-stick skillet, cook onion, salt and pepper over medium heat until translucent. Lower heat, add spinach and stir until spinach is completely wilted, about 1 minute. Turn off the heat and set aside.

In a mixing bowl, add cottage cheese, tofu, mozzarella, egg and nutmeg and mix until well combined.

Remove excess liquid from spinach and fold into cheese mixture. Mix until well combined. Set aside.

Divide dough ball in 2 equal pieces and roll or stretch each piece into a 6-8 inch disc. I like to use cornmeal when rolling and stretching my dough as it tends to get trapped into the dough and adds a nice little crunch.

Mound half of the spinach mixture on the center of each of the discs. Flatten it just a bit with a spoon, bringing the mixture more towards one side of the disc.

Fold the dough back onto itself and press lightly on the calzone to form a half moon.

Fold the edges, twice if possible, to seal in the filling.

Transfer to a pizza pan or cookie sheet and cook in the oven for 15-20 minutes, until the crust turns crispy, nice and golden brown.